You gotta be careful, though. One time I had some to my side along with some other, mild peppers. While reading something, I reached over and instead of getting the milder pepper, I got a habaneros and bit down.
I thought I was going into cardiac arrest.
P.S. The antidote is bread covered with much butter or margarine and a big glass of milk.
The substance in chilies that makes them spicy is called capsaicin. It is concentrated in the veins of the fruit (not the seeds) and stimulates the nerve endings in your mouth, fooling your brain into thinking you're in pain. The brain responds by releasing substances called endorphins, which are similar in structure to morphine. A mild euphoria results, and chilies can be mildly addictive because of this hot pepper "high".
You gotta be careful, though.
I made a mistake one time too. I had been used to using jalapeño in my chili. A friend had given me a few dozen good habanero peppers – and while fixing the chili (my recipe calls for liberal amounts of Jack Daniel’s and Budweiser) I chopped up the usual number of peppers – forgetting they were habaneros. It was hot. I had to dump grated cheese on it, and my dog kept running to the water dish after every bite.